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2011-02-27 21:50:07
2011-02-27 21:50:07

Substitutes for liquid shortening include:

melted butter

melted shortening

vegetable oil

canola oil

melted lard


Related Questions

yes butter can be substituted for shorting.

No, pinapple and shortening are two very different products and cannot be substituted for each other.

Butter can be substituted in a recipe for cranberry bread. One cup of butter is equal to one cup of shortening.

Applesauce can be substituted for shortening in some cookie recipes, although the resulting cookies will be noticeably different from those made with shortening. Applesauce should not be used in shortbread-type cookies.

It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.

Yes, in some cake recipes, canola oil can be substituted for shortening.

Yes, margarine could be substituted for shortening, but most muesli slice recipes call for butter rather than either margarine or shortening.

No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.

Butter and shortening may be directly substituted for each other, so one half cup butter is the equivalent of one half cup shortening.

Cake shortening, high ratio shortening, bakery shortening, icing shortening: shortening that has been changed by adding an emulsifier and then whipping it so it can absorb more sugar and liquid than regular shortening.

Butter, shortening or lard can be substituted for oil, depending on what you are cooking.

Vegetable shortening will work just as well as lard for making tamales, and is ideal when entertaining vegetarians. Vegetable shortening works just like lard and can always be substituted.

No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.

No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.

I'll assume you meant butter for one of your shortenings. In most recipes, any solid shortening can be substituted for any other solid. The end product will vary some and in some cases it has to be shortening or it has to be butter. You will just have to try it both ways and see how it turns out.

No, vegetable oil is a liquid and vegetable shortening is a solid, almost like butter.

whole wheat flour and regular flour shortening for PAM (when greasing pans only)

Olive oil can be substituted for shortening in a biscuit recipe, but the resulting product will be resemble a muffin, with an olive oil flavor and lacking the flakiness expected in biscuits.

No, margarine isn't the same as shortening. Shortening is entirely oil based, whereas margarine contains other ingredients, including water. They should not be substituted for one another, or for butter, in baking, although some substitutions in regular cooking will work.

Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.

Types of shortening: 1. Solid Shortening - recommended for use in bread dough because it can be more thoroughly distributed through the dough. 2. Liquid Shortening - mainly used in recipes that call for melted shortening, such as some cake and bread recipes.

Yes. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.

yes..I have seen recipes on here for lard in both cakes and frosting...yum....use at room temperature...

Chocolate baking squares can be substituted by cocoa powder but you have to add in shortening or butter to the conversion.

Shortening or lard could be substituted without any major change in the recipe.

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